Description
This Homemade Chicken Noodle Soup is a comforting and hearty classic made from scratch with tender chicken thighs, fresh vegetables, and tender homemade-style egg noodles simmered in savory chicken broth. Perfect for cozy dinners or when you need a warm, nourishing meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and chopped
- 1 rib celery, chopped
- 6-8 skinless boneless chicken thighs (1.5-2 pounds)
- 2 quarts (64 ounces) chicken stock
- 2 chicken bouillon cubes
- 16-ounce bag frozen homemade-style egg noodles
- Salt and pepper to taste
- ¼ cup fresh parsley, finely chopped
Instructions
- Heat olive oil and sauté onions: Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for 2 minutes, stirring often to soften and release their flavor.
- Add garlic, carrots, and celery: Incorporate the minced garlic, chopped carrots, and celery to the pot. Sauté over medium heat for 5 minutes until vegetables begin to soften and become fragrant.
- Add chicken, stock, and bouillon: Place the chicken thighs into the pot along with the chicken stock and two bouillon cubes. Increase heat to medium-high and bring the mixture to a boil.
- Simmer the soup: Cover the pot with a lid, reduce heat to medium-low, and let the soup simmer gently, covered, for 20 minutes to cook the chicken thoroughly and meld the flavors.
- Shred the chicken: Carefully remove the chicken thighs from the soup and shred the meat using two forks, discarding any bones if present.
- Return chicken to soup: Add the shredded chicken back into the soup pot, stirring to combine.
- Add frozen noodles: Pour the frozen egg noodles into the soup and cover with the lid again.
- Cook noodles: Turn up the heat to medium-high and bring the soup back to a boil. Cook uncovered for 10 minutes, or until the noodles are tender and cooked through.
- Season the soup: Taste the soup and season with salt and freshly ground black pepper as desired.
- Add fresh parsley: Stir in the finely chopped fresh parsley to brighten the flavor and garnish the soup.
- Serve hot: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Use skinless boneless chicken thighs for tender and flavorful meat that shreds easily.
- Homemade-style frozen egg noodles can be substituted with fresh or dried noodles if preferred.
- Adjust salt and pepper according to taste, especially after adding bouillon cubes, as they contain salt.
- For added flavor, consider adding a bay leaf during simmering and removing it before shredding the chicken.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat gently on the stovetop to avoid overcooking the noodles.
